JMIAH Profile - Allrecipes.com (1971671)

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JMIAH


JMIAH
 
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Member Since: Oct. 2002
Cooking Level: Intermediate
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Squash Pie
About this Cook
My taste in food is quite varied, like that of many these days. I like to prepare old favorites as well as try new recipes with flavor and spice combinations that I've not had before.
My cooking triumphs
Masaman curry, squash pie, salmon on the grill
My cooking tragedies
eggs and bacon over a campfire in a brown paper sack.
Recipe Reviews 5 reviews
Mediterranean Chicken
This was a very good recipe. I substituted dried basil for fresh, as I didn't have any fresh on hand. I used about half to three quarters of the chicken called for, as another reviewer had said there was not enough sauce. I think using less chicken and keeping constant the amounts of the other ingredients yielded a very good amount of sauce. (of course, you could keep the amount of chicken the same, and increase the amounts of the other ingredients.) After the initial sautéing of the chicken, I cut it into cubes before adding it back in later during the preparation of the dish. I think cubing the chicken produced a lovely looking and tasting dish.

0 users found this review helpful
Reviewed On: Jan. 22, 2009
Creamy Rice Pudding
Super good! I made this just as described, but also added about 1/8 teaspoon of ground cardamom and a dash each of cinnamon and nutmeg along with the 1 1/2 cups milk, sugar, and salt. Several folks at the potluck where I took this rice pudding commented on how good it was and asked for the recipe.

1 user found this review helpful
Reviewed On: Jan. 27, 2008
Squash Pie
Very good recipe! I made squash pie one other time with an acorn squash and a different recipe, and it was nowhere near as good as this. This pie is like pumpkin pie, but lighter. I had extra filling, and cooked it in a bowl as custard/pudding. I blended all the ingredients together in a blender, which resulted in a very consistent, "processed" consistency. Thanks for this great recipe!

3 users found this review helpful
Reviewed On: Nov. 3, 2006
 
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